Evolution in my Kitchen

This is the story of how I keep it real in the kitchen.  I started with a craving for a local restaurant’s classic southern barbecue and ended up with tiny apple pies.

Chuck and I love going out for southern barbecue.  Our local restaurant, JoBoy’s, serves amazing smoked meats and delicious homemade sides and desserts.  The slow cooking results in a tender pulled meat that they pair with a homemade barbecue sauce.  Basically, it is to die for.

Though I can’t reproduce the unique smoky flavor, I can make a similar meal at home fairly easily.  I threw a pack of chicken thigh/leg quarters into the crock pot and made a sauce with the contents of the door of my refrigerator.  some mustard, ketchup, brown sugar, cola, Worcestershire,  fresh minced garlic, salt, and pepper, simmered on the stove and served in a gravy boat.

Emmi came over and we made these cauliflower latke thingies, but all dairy free.  I have a ton of fake cheese right now.  It helps me a lot.  I loooove cheese.  I might add another egg next time, but they turned out delicious and would be very good with eggs.

Once dinner was over, I loaded the bones and skins right back into the slow cooker, added come carrots, celery, and onion, and coated the contents with water.  I cooked the broth overnight on low.  The whole house smelled amazing!  In the morning, I strained the bones and such out of the broth and shoved it into the fridge.  The fat rose to the top and solidified, making it easy to spoon off.

Here is my cooled broth with the fat scooped off

This morning, I made a double pie crust and popped it into the fridge.

I wasted the rest of my day doing whatever unemployed people do, and then I made a PIE pot pie.  I emphasize the pie because I don’t want you to confuse it with POT pot pie, which is a delicious Pennsylvania Dutch stew that is made with homemade noodles.  Here are the steps I took to make my PIE pot pie:

This is a lard crust. Non-dairy never means vegan in my house!

I cooked a bag of frozen peas and carrots in the fat I culled from my broth. Once the veggies were warmed, I added flour, salt and pepper, and broth to make a gravy-like sauce. I layered leftover chicken with the veggie gravy in the pie crust.

I topped the pie with a crust and put slits in the crust to help air and steam escape.

This deep dish is Polish pottery. So pretty!

I baked the pie for about 45 minutes in a 400 degree oven, or until it was bubbly.

I think it turned out perfect. Chuck thought it should have been creamier, so next time I will add some milk (soy or almond) to the gravy.

Whoops, guess what?  I had extra pie dough.

I cut the extra dough with a cookie cutter, but you could use a drinking glass, too.

I pushed each round of dough into a mini muffin tin and filled it with apples. I used Fiji apples, which are very sweet and crispy. I diced the apples so they would fit into the pie cups and then mixed them with sugar, cinnamon, and flour. I used 4 apples, 2/3 c. sugar, 2 T. flour, and 1 t. cinnamon. I added the apple mix to each pie crust and baked them in my still-warm oven.

These only baked for about 20 minutes, until they were bubbly.  They came out a bit messy, so next time I may use cake liners. A quick jab around the edges with a table knife loosened the pies


They are super sweet!  I think they would be pretty with an icing drizzle on them.

And that is how the ADD mind works in the kitchen.